Review on The Ivy Cafe Wimbledon

The Ivy Cafe Wimbledon is the second instalment of Caprice Holdings successful Cafe brand, with a sibling already established in Marylebone. Set in a former Barclays Bank, it occupies a prime spot on the high street, a short walk from Wimbledon Common. The décor follows a similar format as the other branch, designed by Martin Brudnizki featuring it's trademark antique pewter top bar, marble flooring, pendant lighting and leather banquette seating in colours of caramel and burnt orange. A delightful garden terrace invites lingering over a glass or two, and there's also a 20-seat private dining room.

Executive chef Sean Burbidge has created an all day menu that kicks off with breakfast, through to lunch and dinner, together with light snacks, cream teas, weekend brunch and cocktails. Guests can look forward to starters in the shape of chicken liver parfait, caramelised hazelnut, pear and stem ginger or tuna carpaccio, raw yellowfin tuna with spiced avocado, lime crème fraîche and coriander shoots. When it comes to main courses there's The Ivy's classic salmon and smoked haddock fish cake, creamed spinach, soft poached hen's egg and hollandaise sauce or maybe opt for the slow roasted lamb shoulder with soft Parmesan polenta, roasted peppers, olives and rosemary sauce. Desserts rack up the comfort factor, witness a dark treacle tart paired with milk ice cream and Jersey pouring cream or a melting chocolate bombe with milk foam, vanilla ice cream and a honeycomb centre with hot salted caramel sauce.

The wine list encompasses the major wine growing regions of the world and the cocktail menu includes offerings like The Ivy Café Royale with Hibiscus gin, sloe infusion, rose water and Cremant as well as Garden of the Abbey, Elderflower vodka, cucumber, apple, lime and cider sparkle.

The Ivy Cafe Wimbledon is also featured in: Hardens

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Cuisine

Modern European

Chef

Sean Burbidge

Restaurant Opening Times

Breakfast: 8.00am (9.00am Sun) through
Lunch: until
Dinner: 11.30pm (10.30pm Sun)

Accepted credit cards

Visa, Master Card, American Express

Online Booking Availability for The Ivy Cafe Wimbledon

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Facilities at The Ivy Cafe Wimbledon

  • Alfresco dining
  • Disabled access
  • Private dining room
  • Private parties
  • 120 covers

Address

The Ivy Cafe Wimbledon
75 High Street
Wimbledon
South West London
SW19 5EQ

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The Ivy Cafe Wimbledon Sample Menu

SAMPLE ALL DAY MENU

Truffle arancini
Fried Arborio rice balls
with truffle cheese
5.95
Spiced green olives
Gordal olives with chilli,
coriander and lemon
3.50
Salted smoked almonds
Hickory smoked and
lightly spiced
3.25
Zucchini fritti
Crispy courgette fries with
lemon, chilli and mint yoghurt
5.95
Salt-crusted
sourdough bread
With salted butter
4.75

STARTERS
Roast pumpkin soup – 6.95
Creamed pumpkin with
truffle ricotta, pine nuts
and crispy sage
Yellowfin tuna
carpaccio – 10.95
Cucumber, baby basil
with an apple, jalapeño and
avocado sauce
Crispy duck salad – 9.50
Warm crispy duck with five spice
dressing, toasted cashews,
watermelon, beansprouts, sesame
seeds, coriander and ginger
Truffled wild mushrooms – 8.95
Potato rösti, creamed mushroom,
fried quail's egg and grated truffle
The Ivy Cure
smoked salmon – 10.75
Black pepper, lemon,
and dark rye bread
The Ivy Cure smoked salmon
and crab – 13.75
A quenelle of crab and dill cream,
lemon, dark rye bread
Lobster risotto – 13.95
Samphire, basil, Arborio rice,
finished with a shellfish foam
Jackfruit and peanut
bang bang salad – 8.50
Chayote, Chinese leaf, mooli, crispy wonton,
peanuts, sesame seeds and coriander
Stracciatella di bufala – 11.95
Crispy artichokes,
pear and truffle honey
Shellfish cocktail – 14.95
Lobster, prawn, crab and brown
shrimps with avocado, cherry
tomatoes, Marie Rose sauce
Tempura prawns – 11.95
Crunchy fried Nobashi prawns
with pickled mooli, cucumber,
edamame and a matcha tea sauce
Steak tartare – 9.95
Hand-cut raw beef striploin
with a Tabasco mustard dressing,
cornichons, shallot, parsley,
egg yolk and toasted granary
Duck liver parfait – 8.50
Caramelised hazelnuts,
truffle, pear and ginger
compote, toasted brioche
Seared Atlantic
scallops – 13.75
Cauliflower purée, caper butter,
tamarind glaze, apple batons
and a golden crumb

MAINS
The Ivy shepherd's pie – 14.95
Slow-braised lamb leg with beef,
Wookey Hole Cheddar potato mash
and a truffle sauce
Roasted half chicken – 17.50
Off the bone with crispy skin,
smoked aubergine purée, tomatoes,
peppers and a Moroccan sauce
Salmon and smoked
haddock fish cake – 15.50
Crushed pea and herb sauce
with a soft poached hen's egg
and baby watercress
Keralan sweet potato curry – 15.50
Choy sum, broccoli, coriander and
coconut with steamed jasmine rice
Roast butternut squash
with grains – 14.25
Buckwheat, chickpeas, pumpkin
seeds, sesame and pomegranate with
crumbled feta cheese, harissa sauce
and coriander dressing
Roast fillet of salmon – 17.50
Sprouting broccoli, Champagne
and caper cream sauce
Fish & chips – 16.50
Traditional battered cod served
with mashed peas, thick cut chips
and tartare sauce
Chicken Milanese – 18.50
Brioche-crumbed chicken
breast with a fried egg, Parmesan
and truffle cream sauce
MARKET SPECIAL MP
Of the day
Miso black cod fillet – 29.50
Baked black cod, hoba leaf, pickled
fennel and a miso sauce
The Ivy vegetarian
shepherd's pie – 14.95
Truffle-stuffed king oyster mushrooms
with quinoa, chickpeas, roasted
peppers, aubergine and a Moroccan
tomato sauce
Aromatic duck curry – 18.95
Coconut-based Keralan sauce with
chilli, choy sum, sweet potato and
jasmine rice
Iberico pork – 22.95
Roasted pork cutlet with cep butter,
creamed potato, baked apple and
Calvados cream sauce
SIMPLY GRILLED FISH M P
Sourced daily
Turbot meunière – 34.95
Whole turbot, beurre noisette,
lemon, caper and parsley
Lobster linguine – 29.50
Tomato and chilli sauce with
San Marzanino tomatoes, parsley
and spring onion
The Ivy hamburger – 15.50
Chargrilled in a potato bun with
mayonnaise, horseradish ketchup
and thick cut chips
Add West Country Cheddar – 1.95
Grilled sea bass fillet – 23.95
Smoked aubergine, tomato pesto
and a tomato, olive, shallot and
coriander dressing

STEAKS
Sirloin 8oz/227g – 24.95
21 day Himalayan Salt Wall dry-aged
Fillet of beef 7oz/198g – 29.95
Succulent, prime centre cut, grass-fed
Rib-eye on the bone 12oz/340g – 32.95
21 day Himalayan Salt Wall dry-aged, grass-fed, UK rib-eye steak
Steak tartare – 21.75
Hand-cut raw beef striploin with a Tabasco mustard dressing,
cornichons, shallot, parsley, egg yolk and thick cut chips

SAUCES
Béarnaise • Green peppercorn • Hollandaise • Wild mushroom – 3.50 each
Truffle red wine jus – 4.50
Lobster & herb butter – 7.95

SIDES
Baked sweet potato, harissa coconut 4.50
"yoghurt", mint and coriander dressing
San Marzanino tomato and basil salad 3.95
with Pedro Ximénez dressing
Peas, sugar snaps and baby shoots 3.50
Truffle and Parmesan chips 5.50
Sprouting broccoli, miso butter, 4.50
sesame and chilli
Green beans and roasted almonds 3.95
Jasmine rice with toasted sesame 3.50
Creamed wild mushrooms with 4.95
truffle, artichokes and grated Parmesan
Extra virgin olive oil mashed potato 3.95
Green leaf salad with mixed herbs 3.50
Thick cut chips 4.25

DESSERTS
Crème brûlée – 6.95
Classic set vanilla custard with a caramelised sugar crust
Passion fruit baked Alaska – 7.95
Crispy meringue shell with a passion fruit parfait centre
Apple tart fine – 8.75
Baked apple tart with vanilla ice cream and Calvados flambé
(14 mins cooking time)
Chocolate bombe – 9.50
Melting chocolate bombe with a vanilla ice cream and honeycomb
centre with hot salted caramel sauce
Rum baba – 8.50
Plantation rum soaked sponge with Chantilly cream and raspberries
Blackberry ice cream sundae – 8.95
Vanilla ice cream with meringue, roasted hazelnuts, blackberry mousse,
shortbread and a warm blackberry sauce
Malted banana ice cream – 7.75
Chocolate brownie, caramelised banana, candied pecans and cocoa nib tuile
Frozen berries – 7.50
Mixed berries with yoghurt sorbet and warm white chocolate sauce
Ice creams and sorbets – 6.00
Selection of dairy ice creams and fruit sorbets
Mini chocolate truffles – 3.75
With a liquid salted caramel centre

Selection of three cheeses – 10.95
Fourme d'Ambert, Cornish Yarg and Camembert from Normandy
with pear chutney, rye crackers

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

The Ivy Cafe Wimbledon Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Images of The Ivy Cafe Wimbledon

Virtual Tour of The Ivy Cafe Wimbledon